Beer Marinated Portobello Tacos with Avocado Corn Salsa

Beer Marinated Portobello Tacos with Avocado Corn Salsa – a super flavorful recipe that is easy to whip up for Taco Tuesday, or any day!

I am giving these tacos the alternate title of Badass Tacos. As I was cooking the portobello filling, I did that pan flip thing, and a big flame shot up in the air. WOO HOO. It woke me up, anyway. I felt like I should have been on television or something.

So, these tacos have great flavor from the marinade, and a nice cool topper of salsa – we love this recipe, and it is definitely one I would serve to others. This is just one of 125 recipes from Kristy Turner’s second book, But My Family Would Never Eat Veganwhich is available today!

I love Kristy’s first book – which has one of my favorite brunch recipes – and this new one will be taking a prominent place on the bookshelf next to it! Just like her first, this book has Kristy’s approachable friendly style, and clever fun chapter titles like My Kids Think Vegan Food Is Weird and If Forced To Choose Between Chicken Wings and Me, My Spouse Would Choose the Wings. Each chapter is then filled with tasty tempting recipes that will silence the skeptics.

We have enjoyed these tacos twice, and we also tried the Smashed Lentil Tacos – also good!

Combine the beer, lime juice, cumin, and garlic powder in a shallow baking dish. Add the portobello strips and toss to fully coat. Marinate for 30 minutes, moving the strips around every 10 minutes.

Heat a large frying pan, preferably cast iron, over medium heat. Add a couple of teaspoons of oil and tilt the pan around to evenly coat the bottom. Add about half of the portobello strips and cook for 10 to 15 minutes, turning every few minutes, until tender and slightly charred, and most of the liquid has been absorbed. Transfer the strips to a plate or bowl and cover with aluminum foil. Add another couple of teaspoons of oil to the pan and repeat with the remaining strips.

Heat a griddle or frying pan over medium heat (or just clean the pan you cooked the portobello strips in and reuse it). Cook the tortillas for 30 to 60 seconds on each side, placing them on a plate and covering with aluminum foil when they’re done.

To serve, place a few portobello strips in a tortilla and top with the avocado-corn salsa.

Leftovers will keep in the fridge in separate airtight containers for up to 4 days.

Combine the beer, lime juice, cumin, and garlic powder in a shallow baking dish. Add the portobello strips and toss to fully coat. Marinate for 30 minutes, moving the strips around every 10 minutes.

Heat a large frying pan, preferably cast iron, over medium heat. Add a couple of teaspoons of oil and tilt the pan around to evenly coat the bottom. Add about half of the portobello strips and cook for 10 to 15 minutes, turning every few minutes, until tender and slightly charred, and most of the liquid has been absorbed. Transfer the strips to a plate or bowl and cover with aluminum foil. Add another couple of teaspoons of oil to the pan and repeat with the remaining strips.

Heat a griddle or frying pan over medium heat (or just clean the pan you cooked the portobello strips in and reuse it). Cook the tortillas for 30 to 60 seconds on each side, placing them on a plate and covering with aluminum foil when they’re done.

To serve, place a few portobello strips in a tortilla and top with the avocado-corn salsa.

Leftovers will keep in the fridge in separate airtight containers for up to 4 days.